ube halaya recipe
The Best ube halaya recipe
What I love most about ube halaya isn’t just how delicious it is, but how versatile it is. It’s naturally sweet without being overly sugary, and the natural flavors of the ube fruit balance out the richness of the coconut milk and caramelized sugar. It’s great for everyday meals, but it also feels special for celebrations—like a birthday cake or a festive dessert. Plus, it’s a great way to sneak in some healthy fats and fiber from the coconut and ube, making it a lighter option than traditional sweets. Even my picky eaters can’t resist it.
Creamy Ube Halaya with Flaky Pastry
A rich, purple-hued Filipino dessert that blends sweet ube paste with savory tomato sauce, wrapped in a buttery, flaky pastry. Perfect for warm evenings or special occasions.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- 1 cup ube halaya (purple yam paste)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1 tsp turmeric (for color)
- 1/2 tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F. On a floured surface, cut cold butter into flour until pea-sized crumbs form. Add ice water 1 tablespoon at a time until dough holds shape. Chill 30 minutes. -
2
Roll dough thin (1/8-inch) and cut into 4 rectangles. Brush lightly with water, then fold into half-moons. Place on a baking sheet and bake for 20 minutes. -
3
While pastry bakes, heat tomato sauce, garlic, coconut milk, sugar, turmeric, and salt in a saucepan over medium heat. Simmer 10 minutes until thickened. -
4
Spread ube halaya evenly over each pastry half. Fold edges to seal, then return to oven for 10 more minutes until golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Ube Halaya with Flaky Pastry Works
❓ Frequently Asked Questions About Creamy Ube Halaya with Flaky Pastry
What is ube halaya, and how does it serve as a sweet spread?
Ube halaya is a rich, caramelized spread made from ube (purple yam), coconut milk, and sugar. It’s traditionally used as a sweet topping for desserts like ice cream, pancakes, or pastries, or as a filling for pastries like kakanin. Its deep purple hue and mild sweetness make it a beloved ingredient in Filipino desserts.
Can I substitute ingredients if I don’t have ube?
While ube is the star of this dish, you can try using mashed sweet potato or purple yam as a substitute, though the flavor and color will differ. If you’re in a pinch, a small amount of purple corn syrup can add color, but the taste won’t replicate ube’s unique sweetness.
How long should I simmer the ube mixture for?
Simmer the ube mixture for 20–25 minutes, stirring often, until it thickens and coats the back of a spoon. Overcooking can make it grainy, so keep an eye on it and reduce heat if needed.
What’s the best way to store leftover ube halaya?
Store in an airtight container in the fridge for up to 5 days. To reheat, warm gently on low heat or microwave in short bursts, stirring between each to avoid burning. It thickens slightly with storage, so thin with a splash of water if needed.
Can I make ube halaya ahead of time?
Yes! This recipe thickens as it cools, so you can make it a day ahead. Store it in the fridge and reheat as directed. For best texture, serve slightly warm.
